Comportamiento del perfil de ácidos grasos de aceites y materias grasas hidrogenadas sometidos a calentamiento prolongado

Frying is highly applied in both industrial and household fields. Since it involves heating an edible oil or fat to temperatures near 200°C, complex physical and chemical changes occur. In Chile, hydrogenated shortenings are used for frying, which have shown high trans fatty acids (TFA) conten...

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Detalles Bibliográficos
Publicado en:Revista de la Facultad de Ciencias Agrarias
Autores principales: Martínez, Sarita, Medel, Joaquín, Zamorano, Marcela
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Acceso en línea:https://bdigital.uncu.edu.ar/fichas.php?idobjeto=5015

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